Saturday, September 5, 2009

The culinary world is divided into three camps: tofu lovers, tofu haters, and tofu tolerators. While this recipe will probably not convert anyone who hates the stuff despite its chameleon-like ability to ingratiate itself with finesse into nearly any recipe, it has made a lover out of a tolerator like me. And for the very reason that it wants so very much to please. But, no, it doesn't taste like chicken. Not everything does, you know, no matter what Robert Klein says. And it doesn't have to.

Slice tofu into oblongs, approximately 4 inches by 1 inch; each block will yield eight oblongs. You can also cut it into cubes. Set aside.

Using a food processor, grind garlic and shallots into a paste. Transfer to a small bowl. Add all other ingredients to the paste. Mix well, then spread half the paste in a large, shallow casserole dish. Use a spoon to prevent staining your hands with turmeric. Press tofu into mixture to cover the underside. Spread the remaining paste on top of tofu. With a fork, gently and repeatedly turn tofu by quarters to cover with paste. Cover dish with plastic wrap. Refrigerate to marinate at least four hours.

Remove marinated tofu from refrigerator. Wearing gloves to protect your hands from staining, thread tofu onto skewers, dividing it uniformly among the skewers if you are using cubes. Allow some space between cubes.

Arrange tofu skewers without crowding in a hot, greased grill pan or skillet that has heated for a few minutes over medium-high heat. Carefully turn the skewers every few minutes to brown tofu on all sides. Remove from pan and serve immediately while still hot with peanut sauce (recipe below). I also served mine with a tiny side salad of cubed cucumber dressed in sweetened rice vinegar. Serves 4 as a starter; 2 as an entrée.--

Using a food processor, grind onion, shallots, nuts, lemongrass, and sambal oelek into a paste. In a large skillet over low heat, warm oil then add paste. Stir to mix, then allow mixture to simmer until oil begins to separate. Add tamarind water, soy sauce, coconut milk, and brown sugar. Bring to simmer again. After ten minutes, mix in peanuts, and simmer another five minutes. Remove from heat and transfer to serving bowl to allow to cool to room temperature.

It isn't often that I've prepared a recipe that is suitable to submit to two separate events. This veganized adaptation of traditional Malaysian satay and peanut sauce, usually prepared with meat and shrimp paste, is for Vaishali, hosting It's a Vegan World: Malaysian. This is also my ridiculously late entry for MLLA14, hosted by yours truly. It's been a hell of a few weeks for me; hence the delay. Please bear with me. I will have the round-up of your fine recipes online as soon as possible. Please be sure to set your sites and appetites on Sia, now hosting MLLA15 at Monsoon Spice.

I used to be a tofu hater until I turned into a tofu tolerator and now I definitely am a tofu lover. And I agree-- it doesn't taste like chicken because it tastes better! :)Thanks for this lovely recipe, Susan. Those marinated satays of tofu with that spicy peanut sauce look like absolute heaven.

What a lovely recipe..! I always wanted to do something with tofu on skewers!I must admit I also went thru all the phases till I realised the more creative I am with the tofu the more I adore it..it just surrenders..now what more can we ask for..? :) Mia

i have only been a tofu tolerater ... i was a tofu hater when in Japan and slowly acquired the taste of tolerating it and i think with this recipe i can go a step further and start loving it too :) will give this recipe a try !

I can't say that I love tofu, but I agree with you - it has the ability to morph beautifully into all kinds of ethnicities. The bottom line is always the sauce - that's what makes it or breaks it. And oh Susan, that sauce sounds so incredible!

One day, I would love to ship you a little organic tuber of fresh, finger-staining turmeric.

Oh, tofu! How I love thee. I'm thrilled beyond words that this is something you too now adore. I want - so badly - some of your incredible peanut sauce on this cold, rainy afternoon. This recipe is A Keeper.

Oh yums!!!I used to be a tofu hater. I think I was just reluctant to be associated with tofu-eaters... the tree-hugging type. I don't know why! ahahah, but now I love it! I love how nutritious and healthy it is, and so versatile! I just came back from Japan and I think I had tofu every day! So delicious! This Asian recipe looks delightful!

Hi, Happy Cook! Thanks. I really do think the preparation of tofu either makes or breaks its appeal.

Thanks, Rosa!

Thank you, Parita. Even though I halved the recipe, I had a lot of sauce left over. It was great diluted with some extra water for salad dressing.

Aparna - Thanks! Paneer is a nice idea.

Preeti - Thank you!

LL - Thanks so much.

Shaista - Thanks. Everyone has their distinctive opinion about tofu. I grew up eating meat, so the evolution of my eating bean curd is more like a revolution...and a revelation. ; }

Vaishali - Thank you. I'm so glad you like the recipe. The peanut sauce was heavenly, if I do say so myself. : }

Welcome, Chocolate Shavings! Thanks so much!

Hi, Mia! How are you? Thank you kindly. The added bonus with tofu is that it threads effortless on skewers - no struggling.

Thanks, Cynthia. Lots of good stuff in that sauce. : D

Nanditha - Japan is a tough place to live for one who doesn't like tofu. ; P

Hi, Lone Acorn! Welcome! This is very different than chicken, especially in texture, but with the marinade and sauce, it's quite tasty nonetheless. Thanks for your kind words.

Hi, Miri. Thanks! I love, love, love tamarind. :}

Y - Thanks! Good to see you!

Thank you, Kevin. There's a lot of flavor packed into that little bowl.

Hi, Stephanie! Welcome! Thanks so much for the kudos. From one tofu lover to another, good to see you!

Toni - Thanks! What's sauce for the goose, is sauce for the tofu. Sorry - couldn't help myself. ;D Great to hear from you!

Wiffy - Thanks, sweets, for the lovely compliments. : }

~~~L - Yes, the conversion is complete now. I buy at least a block of it every time I go shopping. I've even been eyeing tempeh, although I don't know quite how to choose nor what to do with it...yet.

The peanut sauce really is killer. I can get turmeric root at my Indian grocer, although I don't know that it is organic. I used gorgeously ground powder that dear Suganya sent me from her mother's kitchen. ~~~

Hi, Marta! Thanks! I bet you enjoyed some incredible dishes in Japan. Good to see you!

Sra - Best to start the kids early with soy - then they will be suspicious of meat! LOL! Can you imagine promoting chicken as tasting just like tofu?

Nate & Annie - Great tip for galangal. Now, if only I can find it. ; }

Susan, lovie ~ It seems we're both on a path to convert foodies (you, tofu; me, beetroot). I have no problems eating tofu but would never call myself a fan. I love that you use peanut sauce (with chile sauce) to give the tofu a textural dimension and to set off the wonderful use of spices that coat the tofu.

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